Chef Korby Benoit’s Journey to Operating Legally from His Home Kitchen

Meet Chef Korby Benoit, a plant-based chef based in Los Angeles who was recently approved for his Microenterprise Home Kitchen Operation (MEHKO) permit with the help of ICON’s Sidewalk Vending team. 

In 2001, after experiencing a variety of health issues at an early age, Chef Korby made the life-changing decision to switch to a plant-based diet. Since then, he has discovered a passion for creating plant-based alternatives to beloved dishes and educating his community about wellness and healing through food. 

Chef Korby has worked in the food industry for nearly two decades. In 2016, he launched Kafou Alkaline Foods, a business offering plant-based, alkaline, and raw living foods. His mission is to empower his community by providing healthy, accessible meals that are nourishing for both committed plant-based eaters and omnivores seeking inclusive, wholesome options. 

Before connecting with ICON, Korby faced challenges in finding an affordable way to grow his business without access to a commercial kitchen. Fortunately, he learned about ICON through other small business organizations in Los Angeles County. 

By attending ICON workshops, Korby gained valuable knowledge about the licenses and permits required to operate legally, the MEHKO permitting process, and how to prepare for inspections. He also received one-on-one assistance with obtaining his seller’s permit, business license, and completing the MEHKO application. This support was especially helpful because the application required detailed information about menu ingredients, kitchen appliances, food temperatures, and operating procedures.

When it came time for the Los Angeles County Department of Public Health to inspect his kitchen, Korby felt fully prepared thanks to the guidance of ICON’s Sidewalk Vending team. 

Now that he has successfully passed his inspection, Korby can legally operate Kafou Alkaline Foods from his home kitchen in Los Angeles. 

Looking ahead, Chef Korby plans to continue expanding his business by applying for a tamale cart to sell his vegan wraps and by hosting more community cooking events. 

Korby’s advice to other aspiring food entrepreneurs is simple: “Start small, stay patient, and leverage resources like ICON.”